Line 6 holes of a muffin pan with paper muffin cups. Melt the butter in a small pan over low heat, then let cool.

2.

Put the oats in a food processor and pulse briefly to break them up, then tip into a bowl, add the nuts and melted butter and mix well. Divide the mixture between the muffin cups and press down well. Let chill for 30 minutes.

3.

Preheat oven to 300F. Beat the ricotta cheese with the sugar, lemon rind, and lemon juice in a bowl. Add the egg, egg yolk, and cottage cheese and mix well. Spoon into the muffin cups and bake in the preheated oven for 30 minutes. Turn off the oven, but leave the cheesecakes in the oven until completely cold.

4.

Peel the kiwi and dice; slice the strawberries. Remove the paper cups, top each cheesecake with the fruit, and serve.